Pheasant breasts in cider

1) Preheat the oven to 200C/400F/Gas 6.
2) Rub the pheasant breasts with half butter and then wrap each one in bacon.
3) Reduce the oven temperature to 170C/325F/Gas 3,
4) Pour 250ml of the cider over the pheasant breasts, cover tightly with foil and bake for an hour more.
5) 10 minutes before the end of the cooking time pour the rest of the cider into a saucepan, bring to the boil and reduce by half
6) Melt the remaining butter in a frying pan over a medium high heat and cook the shallots until soft and golden.
7) Turn the heat down to medium and add the flour to the shallots and mix together.
8) Add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken.
9) Remove the pheasant breasts from the oven. Allow to rest for a few minutes before slicing.
10) Add any cider from the pan to the sauce and stir.
11) Serve the breasts with the sauce poured over.